Nancy Young wrote:

> "hahabogus" > wrote
>
> > "Nancy Young" > wrote
>
> >> "Janet B." > wrote
> >>
> >>> If I'm lucky, I can find plain yoghurt at one of the stores. It seems
> >>> everyone wants a flavor.
> >>
> >> I've only been able to find plain yogurt in large containers.
> >> All the 'cup' sizes are flavored. That's in the usual supermarkets.
>
> > That's cause it is a easy lunch sack snack.
>
> But not in plain?



Dannon for one makes a plain cup yogurt, I see it all around...the label
*does* have fruit on it so ya have to look carefully I guess.

--
Best
Greg

"I am smarter than you think I am"
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

"Nancy Young" > wrote in message
. ..
>
> "Janet B." > wrote
>
>> If I'm lucky, I can find plain yoghurt at one of the stores. It seems
>> everyone wants a flavor.
>
> I've only been able to find plain yogurt in large containers.
> All the 'cup' sizes are flavored. That's in the usual supermarkets.
>
> nancy
Complain and whine to the management. It's helped my local commissary carry
the plain in smaller cartons. I went on about the health benefits and
diabetes with the sweeter stuff and smaller retired families.
Whine, whine, whine.
Edrena

"Melba's Jammin'" > wrote in message
...
> In article >,
> "The Joneses" > wrote:
>>
>> What's the name of that salad with cracked wheat & made with cucumbers?
>> Edrena
>
>
> Tabbouleh? No tzaziki there, I think.
> --
Right y'all are. But tabbouleh can be served with a dollop of sour cream or
yogurt on top. My mom liked it that way.
Edrena

In article >, blake murphy > wrote:
[snip]
>as for your cuke, i've got a recipe for 'cacik.'
>
>1 cucumber, peeled, seeded, and cut into pieces the size of your
>pinkie
>2 garlic cloves, peeled
>1 tsp salt
>2-3 tbl chopped fresh mint or 1 tbl dried mint, crumbled
>1/4 tsp fresh ground black pepper
>1 tbl lemon juice
>1 tsp dill weed (optional)
>1 cup yogurt
>
>crush garlic with salt in mortar and pestle to make a paste. mix into
>other ingredients except cucumber. add cucumber.

That sounds pretty similar to a brew of cucumber, mint, and yogurt
used as a counterpoint to a good curry. In that case, I think the
cuke would be cut quite finely, if not actually grated. This could be
spiced up with a bit of chili too; but if the curry is already
approaching the limits, it might be better left as a cool antidote!

Cheers, Phred.

--
LID

On Wed, 01 Aug 2007 11:45:51 GMT, (Phred)
wrote:

>In article >, blake murphy > wrote:
>[snip]
>>as for your cuke, i've got a recipe for 'cacik.'
>>
>>1 cucumber, peeled, seeded, and cut into pieces the size of your
>>pinkie
>>2 garlic cloves, peeled
>>1 tsp salt
>>2-3 tbl chopped fresh mint or 1 tbl dried mint, crumbled
>>1/4 tsp fresh ground black pepper
>>1 tbl lemon juice
>>1 tsp dill weed (optional)
>>1 cup yogurt
>>
>>crush garlic with salt in mortar and pestle to make a paste. mix into
>>other ingredients except cucumber. add cucumber.
>
>That sounds pretty similar to a brew of cucumber, mint, and yogurt
>used as a counterpoint to a good curry. In that case, I think the
>cuke would be cut quite finely, if not actually grated. This could be
>spiced up with a bit of chili too; but if the curry is already
>approaching the limits, it might be better left as a cool antidote!
>
>Cheers, Phred.

yeah, you could grate the cuke, but this would make it more of a
raita, as you suggest. i view what i have given as more a salad-type
dish.

your pal,
blake

On Tue, 31 Jul 2007 17:05:33 -0600, "Janet B." >
wrote:

>
>"Dee Dee" > wrote in message
...
>>
>> "Janet B." > wrote in message
>> ...
>>>
>>> "Joseph Littleshoes" > wrote in message
>>> .. .
>>>> Janet B. wrote:
>>>>
>>>> I hesitate to mention my cucumber sauce cause its the same, from my
>>>> head, its just a peeled, seeded cucumber, squeezed of as much water as
>>>> one can and pureed with garlic, lemon juice, plain yoghurt and salt &
>>>> pepper, an optional choice is a bit of buttermilk, gives a nice tartness
>>>> to the mix.
>>>>
>>>> I got it from a local "eat a pitta" place where it is served with
>>>> falafel and humus. I will serve it with fish and sometimes use it as a
>>>> salad dressing.
>>>> --
>>>> JL
>>>>
>>> Why hesitate? I'm going to plant that idea in my mind for summer when I
>>> have more cucumbers than zucchini. It sounds as though it would make a
>>> good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
>>> Oh, do you use one of the thicker yoghurts like Greek or are you using
>>> just plain whatever yoghurt?
>>> Janet
>>
>> Just strain the yoghurt if you want a thicker yoghurt.
>> I've tried to taste the difference in yogurt I've made with regular plain
>> yogurt and the Greek yogurts from TJ's, and we can't tell any difference.
>> Actually it only takes 20 minutes to strain it. 1-2 hours depending on how
>> dry you want it.
>> Dee Dee
>If I'm lucky, I can find plain yoghurt at one of the stores. It seems
>everyone wants a flavor.
>Janet
>

i sometimes have difficulty finding an eight-ounce carton of plain,
full-fat yogurt at the store. larger sizes are easier.

your pal,
blake

"blake murphy" > wrote in message
...
> On Tue, 31 Jul 2007 17:05:33 -0600, "Janet B." >
> wrote:
>
snip>
> i sometimes have difficulty finding an eight-ounce carton of plain,
> full-fat yogurt at the store. larger sizes are easier.
>
> your pal,
> blake

Trying to find full fat yogurt is even harder. Or a quart of homogenized
milk. Some of us need the calories.
Janet

On Wed, 1 Aug 2007 13:29:08 -0600, "Janet B." >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Tue, 31 Jul 2007 17:05:33 -0600, "Janet B." >
>> wrote:
>>
>snip>
>> i sometimes have difficulty finding an eight-ounce carton of plain,
>> full-fat yogurt at the store. larger sizes are easier.
>>
>> your pal,
>> blake
>
>Trying to find full fat yogurt is even harder. Or a quart of homogenized
>milk. Some of us need the calories.
>Janet
>

all the fat rushes to my head. it's great.

your pal,
blake

Janet B. wrote:

> "blake murphy" > wrote in message
> ...
>
>>On Tue, 31 Jul 2007 17:05:33 -0600, "Janet B." >
>>wrote:
>>
>
> snip>
>
>>i sometimes have difficulty finding an eight-ounce carton of plain,
>>full-fat yogurt at the store. larger sizes are easier.
>>
>>your pal,
>>blake
>
>
> Trying to find full fat yogurt is even harder. Or a quart of homogenized
> milk. Some of us need the calories.
> Janet

Stoneyfield Farms makes a whole-milk, cream-topped yogurt that's awfully
damned good. I bought a carton of the blueberry flavor once by mistake.
It was in the case next to the parfait-ish, yogurt-ish stuff my kids
like for dessert. They shunned it because it didn't come with oreo
crumbs but my oh my was it good... The dogs hung around, waiting for me
to feed them the last three spoonfuls. They had to make due with dog
treats.